Creamy Cheese Soup
A silky, gently thickened soup finished with milk and melted cheese. Warm, comforting and quietly rich.
- Total
- 35 min
- Prep 10 · Cook 25
- Serves
- 1
- Difficulty
- Easy
You'll practice: Making a roux · Simmering
- Savory
- Stovetop
- Oven
Instructions
-
Grate the cheese.
~2 min
-
Melt the butter in a medium pot over medium heat. Sprinkle in the flour and stir constantly for 1 minute to make a smooth paste.
~1 min
Cooking the flour in butter creates a roux, which thickens the soup and removes the raw flour taste.
Making a roux Cook the flour and butter for at least 1 minute to remove the raw taste; keep stirring so it stays smooth and doesn't brown.
-
Pour in 200 ml water and 300 ml milk, add 0.5 tsp salt and 0.25 tsp black pepper, and bring to a gentle simmer, whisking to keep the base smooth.
~2 min
Whisking prevents lumps as the starch hydrates, while gentle heat avoids scorching the milk.
Simmering Keep the liquid at a gentle simmer, not a boil, and stir occasionally to prevent scorching or lumps as it thickens.
-
Simmer uncovered for 15 minutes, stirring now and then, until the soup thickens enough to coat the back of a spoon.
~15 min
Simmering lets the starch granules swell and gelatinize, thickening the soup to coat a spoon.
Simmering Keep the liquid at a gentle simmer, not a boil, and stir occasionally to prevent scorching or lumps as it thickens.
-
Blend the soup until completely smooth, then return it to the pot over low heat. Stir in the cheese until it melts, about 2 minutes. Taste and adjust the salt.
~2 min
Blending creates a smooth emulsion; adding cheese off high heat prevents it from curdling or stringing.
Blend in two batches and never fill the blender more than halfway: hot soup expands and can blow the lid off.